Gingersnap Cookies & Cinnamon Mocha

By Hope Adcox
@lovestodance18

Family favorite around Christmas time... Always beg me to make it with my cinnamon mocha:) I'll provide the recipe for the mocha below so your family can enjoy it as much as mine!

Rating:

★★★★★ 1 vote

Comments:

1 Comment

Prep:

10 Min

Cook:

15 Min

Ingredients

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2 c: all purpose flour
1 Tbsp: ginger
2 Tbsp: baking soda
3/4 c: shortening
1: egg
1/3 c: cinnamon
1/3 c: sugar
2 tsp: salt
1/4 c: dark molasses
1 1/4 c: half and half
1: black silk roasted concentrated coffee
1 oz: packet of hot cocoa mix
dash(es): cinnamon
: whipped cream

How to Make Gingersnap Cookies & Cinnamon Mocha

Step-by-Step

1Preheat over 350 degrees.
2Sift flower, ginger, baking soda, cinnamon and salt into a mixing bowl. Stir mixture to blend evenly and sift a second time into another bowl.
3Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg and dark molasses.
4Sift 1/3 of the flour mix into the shortening mix, stir to thoroughly blend.
5Sift the remaining flour mix and mix together until soft dough forms. Pinch off small amounts of dough and roll into ball. Roll each ball in cinnamon in sugar.
6Bake until the tops are rounded and slightly cracked. (10-15 minutes)
7MOCHA: Combine hot half-n-half and coffee packet in a large mug, stirring until coffee is dissolved. Add cocoa packet and dash of cinnamon. Stir until blended. Top with whipped cream and sprinkle with cinnamon.